Serves: 6
Total Calories: 264

2 (16-ounce) cans red cherries pitted tart
1 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 tablespoons butter real
1/8 teaspoon almond extract
Pastry for Double-Crust Pie (see below)
1 1/2 teaspoons butter real
sugar
Vanilla ice cream

Preheat oven to 425° F. Drain cherry juice into a measuring cup reserve 1 cup. In a large saucepan mix sugar, flour and salt stir in reserved cherry juice. Stirring over medium heat bring to a boil and boil for 1 to 2 minutes or until thickened.

Stir in butter and almond extract. Stir in cherries cool.

Roll out bottom pastry and fit into a 9-inch pie plate. Pour cooled filling into pie shell. Dot with butter. Roll out top pastry and place over filling. Seal, flute and slit as directed. Moisten lightly with water and sprinkle with sugar. Bake for 35 to 45 minutes or until crust is golden brown. Cool slightly before serving.

Serve warm with ice cream.

Nutritional Facts:

Serves: 6
Total Calories: 264
Calories from Fat: 42

More Recipes from the Recipe Treasury Cookbook:
Amsterdam Fruit Tart
Banana Cream Pie
Cherry Pie
Chocolate Pie
Coconut-Cream Pie
Cranberry Ice Cream Pie
Four-Layer Ice Cream Pie
French Silk Pie
Fresh Blueberry Pie
Glazed Fresh Strawberry Pie
Making Crumb Crusts
Mother's Raisin Cream Pie
Pumpkin Chiffon Pie
Raisin Cream Pie
Using Commercial Pie Shells
Vanilla Cream Pie